Name: Union Park Pizzas Pizza Shop Supreme Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 6 cups Little Leaf Farms mixed greens (red, green, spring mix); 0.5 cup English cucumber; 1 cup Organic baby heirloom tomatoes; 0.5 cup Rainbow radishes; 0.5 cup Organic shredded carrots; 0.5 cup Mayonnaise; 0.25 cup Sour cream; 0.25 cup Buttermilk; 1 tbs Fresh dill, chopped; 1 tbs Fresh parsley, chopped; 1 tsp Fresh chives, minced; 1 clove Garlic, minced (about 1 clove); 1 tsp Lemon juice; 0.5 tsp Salt; 0.25 tsp Black pepper; 3 tbs Extra-virgin olive oil; 1 tbs Balsamic vinegar; 0.5 tsp Dijon mustard; 0.5 tsp Honey; 0.25 tsp Salt; 0.25 tsp Black pepper

Method

Salad

Rinse all produce under cold running water and drain well. Spin the Little Leaf Farms mixed greens in a salad spinner or pat dry with paper towels.

Prepare the cucumber: halve the English cucumber lengthwise, scoop seeds if watery, then thinly slice crosswise to yield about 1/2 cup sliced cucumber.

Halve or quarter the cherry/baby heirloom tomatoes depending on size to yield 1 cup.

Trim radish stems, thinly slice the rainbow radishes (use a mandoline or sharp knife) until you have about 1/2 cup slices.

If shredded carrots are not pre-shredded, coarsely grate one medium carrot to make 1/2 cup.

Assemble the salad: in a large bowl, add the 6 cups mixed greens. Top evenly with sliced cucumbers, halved tomatoes, radish slices, and shredded carrots. Toss gently to combine or leave arranged on top if presenting.

Homemade Ranch Dressing (optional)

Make dressing

In a medium bowl, whisk together 1/2 cup mayonnaise and 1/4 cup sour cream until smooth. Stir in 1/4 cup buttermilk to thin to a dressing consistency.

Add chopped dill (1 tbs), chopped parsley (1 tbs), minced chives (1 tsp), and 1 clove minced garlic. Mix to combine.

Season with 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust: add more buttermilk for thinner consistency or more herbs for a stronger flavor.

Cover and chill at least 15 minutes to let flavors meld. Stir again before serving.

Balsamic Vinaigrette (optional)

Make vinaigrette

In a small jar or bowl, whisk together 1 tablespoon balsamic vinegar, 1/2 teaspoon Dijon mustard and 1/2 teaspoon honey until combined.

Slowly whisk in 3 tablespoons extra-virgin olive oil until emulsified. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Shake or whisk again just before using.

Finish & Serve

When ready to serve, either drizzle desired amount of ranch dressing or balsamic vinaigrette over the salad (about 2–3 tablespoons dressing per 4 servings) or serve dressings on the side.

Toss the salad gently to coat, or leave dressings on top for diners to finish themselves. Divide into 4 plates or serve family-style.